Cauliflower and Green Bean Curry

• rapeseed oil↗1tbsp tbsp
• ginger root (size of a large finger, about 30g)1

  thinly sliced into strips

• curry leaves1tbsp tbsp
• diced butternut squash (weight of finished product)320g g
• young potatoes↗250g g

  cut in half or quarters

• brown basmati rice↗225g g
• red chilies↗

  seedless, finely chopped

• garlic cloves↗4

  finely grated

• garam masala↗1tbsp tbsp
• Chinese five-spice1tsp tsp

  (check the label to ensure it contains no added salt)

• tomatoes↗4

  chopped

• cauliflower↗400g g

  large florets and leaves, coarsely chopped

• vegetable bouillon powder↗2tsp tsp
• French beans↗320g g

  trimmed and cut lengthwise

• coconut yogurt↗150g g
• свіжа кінза↗15g

  нарізана

• лайм↗½

  сік

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick skillet over low heat. Add the ginger and curry leaves and sauté, stirring, for about a minute. Add the butternut squash and potatoes, increase the heat to medium and sauté for another 5 minutes. Meanwhile, bring the rice to a boil and cook for 20 minutes until tender.

2. 2

   Sprinkle the chilies over the squash and potatoes together with the garlic, garam masala and five‑spice. Stir briefly, then add the tomatoes, cauliflower, 400 ml water and bouillon powder. Bring to a boil, then cover and simmer for 10 minutes. Add the beans and cook for another 10 minutes, until all vegetables are tender but still hold their shape.

3. 3

   Turn off the heat and stir in the yogurt, cilantro and lime juice. Serve half of the dish with half the rice. Cool the remaining two portions of curry with rice overnight. Stored in the refrigerator, covered, it will keep for up to two days. Reheat the rice in the microwave and the curry in a skillet over low heat until piping hot.